Crabmeat Dip

Donna Kelley

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 8 oz package cream cheese
  • 1 stick butter or margarline
  • 2 (6 oz) cans crabmeat, drained
  • 1 small onion, chopped
  • Dash of Tabasco® sauce
  • Dash of garlic powder
  • Dash of cayenne pepper

In a double boiler or small crockpot, melt cream cheese and butter. Add all other ingredients and stir.

Serve warm with snack crackers or chips.


OF J. V. and Dorthy Armour

Given by Virgie Henry

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